Otel İşletmelerinin Menü Planlamasında Yaratıcılık, Yenilikçilik, Girişimcilik Faaliyetleri Üzerine Bir Araştırma

Mete Sezgi̇n, Muammer Zerenler and Abdullah Karaman

Sosyoekonomi Journal, 2008, issue 2008-2

Abstract: Menu planning plays an important role about the ease of finding and purchasing suitable ingredients, their processing and providing quality and standardization. Especially from the perspective of hotels the aim of creativity and providing innovations is beneficial for the establishment regarding to the materials usage and their usage amounts and meeting the expectations of customers from the process of purchasing to production and from production to service. This paper contains a comparative analysis related to the menu plans of 3-4-5 star hotels. First part of the study mentions to the market researches of menu plans and innovation efforts and the second part mention to the results of a questionnaire which is based on the menu plans and innovativeness of 3- 4-5 star hotels. Analysis is carried out by SPSS software. The importance of innovativeness and creativity in menu planning is mentioned and the modifications that are necessary to be done in the accommodation establishments are summarized as a comparative analysis.

Keywords: Food and Beverage Sector; Menu Planning; Innovation and Creativeness. (search for similar items in EconPapers)
JEL-codes: L66 L83 (search for similar items in EconPapers)
Date: 2008
References: Add references at CitEc
Citations:

Downloads: (external link)
http://dergipark.gov.tr/download/article-file/197635

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:sos:sosjrn:080207

Access Statistics for this article

More articles in Sosyoekonomi Journal from Sosyoekonomi Society Cihan St. 27/7 06430 Sihhiye Ankara Turkey.
Bibliographic data for series maintained by Aysen Sivrikaya ().